BLUEBERRY PEACH CROSTATA

INGREDIENTS
  • 2 cups all purpose flour 240 g
  • 1/3 cup sugar 65 g
  • 1/2 tsp baking powder 2.5 g
  • 1/4 tsp salt 1.25 g
  • 8 tbsp unsalted butter cut into 10 pieces, 120 g
  • 2 large eggs
  • 3 peaches peeled and sliced
  • 1 1/2 cups blueberries 225 g
  • 1/2 cup Sugar in the raw 100 g
  • 1 egg beaten
INSTRUCTIONS
  1. Combine the flour, sugar, baking powder and salt in the bowl of a food processor and pulse 3 times to mix.
  2. Add cold butter pieces and pulse at one second intervals until the butter is mixed in
  3. Add the eggs and pulse until the dough forms a ball on the blade of the processor.
  4. Turn the dough out of the food processor onto a floured surface, and carefully remove the blade.
  5. Divide the dough into 6 pieces and roll out each piece into a 6 inch disc.
  6. Refrigerate discs for 10 minutes.
  7. Mix Fruit with sugar and divide between the six discs
  8. Fold dough about 1 inch around the crostata, making 4 or 5 folds that overlap each other.*
  9. Brush dough with egg
  10. Bake at 350 degrees for 15-20 minutes
  11. Serve with fresh whipped cream
RECIPE NOTES

If the dough has gotten too warm and seems to be very soft, return to the refrigerator for 20 minutes to allow it to set up. Then bake as directed.